As we transition from summer and into fall, this Steak and Farro Salad is perfect to add to your menu.
This hearty salad gives me all the steakhouse vibes at home, making it perfect to have for an elevated weeknight dinner or to impress guests when entertaining. Farro, a nutty, chewy — and delicious — grain really elevates the salad to a whole other hearty level. Topped off with perfectly seared steak, a fresh lemony dressing, and finished with blue cheese crumbles all over a bed of little gem lettuce, this salad is hearty, healthy, and absolutely delicious in every way.
So as you are transitioning into fall, give this Steak and Farro Salad a try for a salad that is sure to impress and satisfy your dinner guests.
Steak and Farro Salad
For the Farro Salad:
- 1 cup semi-pearled farro rinsed and drained
- ½ teaspoon kosher salt
- 4 cups little gem lettuce
- ½ cup blue cheese crumbles
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dijon mustard
- Zest of ½ lemon
- 2 tablespoons freshly squeezed lemon juice or 1 lemon
- 2 cloves minced garlic
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¾ cup halved and thinly sliced shallot or 1 large shallot
- 1 ½ cups halved and thinly sliced english cucumber
- 2 tablespoons freshly chopped dill plus more for garnish
For the Steaks:
- 4 filet mignon steaks
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
Prepare the Farro Salad:
- Heat a saucepan over high heat with the farro, 3 cups of water, and salt. Bring to a boil, then reduce the heat to a vigorous simmer and cook, stirring occasionally, until the farro is chewy and tender, 15 to 20 minutes.
- Meanwhile, in a large bowl, combine the olive oil, dijon, lemon zest, lemon juice, garlic, the salt, and pepper and whisk until well combined. Add the shallots, cucumber and dill and gently toss to combine. Set aside while the farro finishes.
- When the farro is tender, Drain off excess water on the farro, if necessary. Remove from the heat and cover to keep warm while you prepare the steaks.
Make the Steaks:
- Pat dry the steaks with a paper towel, then season both sides of the steak generously with the salt and pepper.
- Heat the olive oil in a large cast-iron skillet over high heat until it just begins to smoke. Use a pair of tongs to carefully place the steaks in the skillet. Cook until a deep brown crust forms on each side, about 4 minutes per side for medium-rare or 5 to 6 minutes per side if you like your steak a little more well done. Transfer the steaks to a cutting board and let rest for 10 minutes.
Meanwhile, Finish the Salad:
- Add the warm farro to the large bowl with the cucumber's other salad ingredients and toss until combined. Add the little gem lettuce and toss once more to combine.
- Divide the salad among 4 plates and then divide the crumbled blue cheese over the top of each salad. Slice the steaks and serve alongside the farro salad and garnish with extra dill fronds, if desired.
Food Photography and Styling by Modern Food Stories.